Mango, Passion Fruit and Peach Yogurt Sorbet with Almond Biscotti

  • 55 mins
  • Serves 6
  • 5 pan
  • Vegetarian
  • Beginner

Ingredients

For the sorbet:

  • 2 small ripe mangoes, peeled and chopped
  • 50g (1oz) icing sugar
  • Juice and zest of 1 lime
  • 5 passion fruit, pulp and juice extracted
  • 250g (9oz) Peach and Apricot Yogurt

For the biscotti:

  • 225g (8oz) plain flour
  • 2 tsp baking powder
  • 100g (3oz) caster sugar
  • 2 eggs
  • 80g (3oz) roughly chopped blanched almonds
  • 1 tsp ground cinnamon
  • 50g (1oz) butter, melted
  • 80g (3oz) dried apricots, chopped

Method

For the sorbet:

  1. Place the mango and sugar in a food processor and process to form a smooth puree. Add the lime juice, zest and yogurt and blend until smooth.
  2. Stir in the passion fruit pulp and juice. Pour into an ice cream maker and churn until thick, then freeze in a container. It will keep for a few months.
  3. To serve, remove the sorbet from the freezer and place in the fridge for 20 mins to soften.
  4. Spoon the yogurt sorbet into glasses and drizzle over a little extra passion fruit, if you like. Serve with biscotti.

For the biscotti:

  1. Preheat the oven 180°C/350 ̊F/Gas Mark 4.
  2. Mix the flour, baking powder, sugar and cinnamon in a large bowl.
  3. Mix together the melted butter and eggs.
  4. Add to the dry ingredients and form a dough. Stir in the nuts and fruit and mix well.
  5. Form the dough into a sausage shape and flatten out the top to a depth of 7.5cm.
  6. Bake on a baking sheet for 25 mins until golden. Leave to cool for 5 mins, then slice into 2cm slices.
  7. Place back into the oven for 10 mins, then turn and bake for a further 10 mins until crisp.

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